I've said this before but it's worth saying again - If you’re interested in learning more about the ins and outs of how cheese is made – and especially if you have an idea that you’d like to start making and selling cheese – Washington State University is the place to go. I especially recommend the Basic Cheesemaking Short Course for beginners…more than just an average how-to, this course demonstrates the intricate complexities of the cheesemaking process. Many, many current professional artisan cheesemakers in the Pacific Northwest have taken a WSU courses at one point in their cheese careers.

Basic Plus Cheesemaking February 19-21, 2013 in Chehalis, WA

Intended as a beginning course for those interested in making and selling cheese; serious hobbyists are welcome as well. Includes lots of hands-on activities as well as tours of local cheese plants. Cost is $529, additional charge if you register after Feb. 5th.

Advanced Cheesemaking March 5-7, 2013 in Pullman, WA

Designed for experienced cheesemakers, managers and/or plant supervisors. Instruction provided by leaders in cheesemaking and dairy community. Includes hands-on cheesemaking at WSU Creamery. Cost is $739, additional charge if you register after Feb. 5th.

Pasteurization Workshop April 3-4th, 2013 in Pullman, WA

Covers vat and basic HTST pasteurization systems, with additional discussion on other types of systems. Designed for plant operators, suppliers and those who supply milk to the industry; includes hands-on instruction at WSU Creamery. Cost is $289, additional charge if you register after March 3rd.

For more information and to register online see the website here, or contact Cathy Blood at blood@wsu.edu.